Peanut Butter Cream Cheese Frosting Recipes

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Mix together cream cheese and peanut butter with mixer until smooth.
• Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency.
• (I used only 3 cups powdered sugar and 2-3 tbsp. of milk).
• Spread on cooled cake.

CREAM CHEESE PEANUT BUTTER FROSTING

Steps:

• Whip peanut butter, cream cheese, confectioners' sugar, brown sugar, and butter together in a mixing bowl until creamy. Mix in milk, a few drops at a time, until desired consistency is reached.

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Cut the butter into slices and add to the bowl of your mixer. Mix on low to medium speed until the butter is softened and smooth. Add in the peanut butter and mix until blended.
• Cut the softened cream cheese into pieces and add to the butter and peanut butter mixture, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
• Increase mixing speed to medium and mix until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still slightly chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• In a stand mixer, fitted with a paddle attachment, cream the butter until smooth. Add in the cream cheese.
• Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
• Gradually beat in the confectioners' sugar until totally incorporated, increase the speed and then beat until smooth.
• Mix in the vanilla extract. Add in a pinch of salt. Mix until smooth and creamy.
• Add peanut butter and mix until smooth and creamy.
• Use immediately or store in the refrigerator for 4 days, or freeze for up to 2 months.

PEANUT BUTTER FROSTING

Steps:

• Beat cream cheese and confectioners' sugar with a mixer on medium speed. Add salt, then peanut butter, then vanilla. Whisk cream until soft peaks form, then fold into peanut butter mixture. Use immediately, or cover and refrigerate for up to 2 days. (Bring to room temperature, and beat on low speed until smooth before using.)

PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,

PEANUT BUTTER CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• 1 Mix together cream cheese and peanut butter with mixer until smooth. 2 Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency. 3(I used only 3 cups powdered sugar and 2-3 tbsp. of milk). 4 Spread on cooled cake.

PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• Beat PB, whipping cream, vanilla and cream cheese in medium bowl on medium speed until fluffy.
• Gradually beat in powdered sugar on low speed until smooth.

PEANUT BUTTER FROSTING WITHOUT POWDERED SUGAR

Steps:

• Whip cream cheese, peanut butter, and honey together in a mixing bowl until light and fluffy. Fold in whipped topping.

PEANUT BUTTER BUTTERCREAM

Steps:

• Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.